A Week of Breakfasts

Zesty Green Smoothie Bowl


1-2 frozen banana 

1/2 avocado 

The juice and pulp of 1 orange + 1 lemon 

A scoop of vanilla protein powder 

A generous handful of kale 

Enough water to blend


Whatever you fancy! Granola, berries, nuts & seeds, nut butter etc..

Simply place all the ingredients into a blender and blend until smooth and creamy. Pour into a bowl, add your favourite toppings and enjoy! 

Tofu Scramble


1/2 block of firm tofu ( about 150gr)

1/2 white onion – finely chopped 

1 garlic clove – crushed 

3-4 chestnut mushrooms – sliced 

A handful of chopped kale 

1/2 tsp of turmeric powder 

1 tbsp of nutritional yeast (optional)

Salt & pepper to taste 

To serve:

Bread of your choice 

Sliced avocado 

A squeeze of lemon/lime juice 

Add a touch oil to a pan, once hot add in the chopped onion. Fry for 3-4 minutes until it starts to become translucent. Add in the crushed garlic and cook for another minute. Add in the sliced mushrooms and cook for another 5 minuets until the mushrooms have cooked down. Add in the chopped kale, season with salt, pepper and nutritional yeast (if using) and cook for another minute  until the kale wilts. Serve with some toasted bread and sliced avocado.

Chia Pudding Bowl

For the Chia Pudding:

3 tbsp of chia seeds 

1 cup of non dairy milk of your choice 

1 tbsp of coconut yogurt 



Berries & chopped fruit of your choice 

Coconut chips 

Nut butter 

Nuts & seeds 

In a large bowl or jug mix very well the chia seeds with the milk and coconut yogurt. You can leave it overnight in the fridge ( the best for creamy and thick consistency) or just for 1/2 hour until gloppy and creamy. Serve it in a bowl and add granola, berries and chopped fruit, nuts and seeds and a drizzle of nut butter. 

Steel Cut Oats Chocolate Porridge


1/2 cup of steel cut oats

1 tsp of cinnamon 

1 tbsp of raw cacao powder 

1 cup of non dairy milk of your choice +  water if needed 


Berries or fruit of your choice 

Coconut chips 

Nuts and seeds

Maple syrup 

Optional: a drizzle of tahini (my favourite)

The night before soak the steel cut oats in some boiling water. Cover it with a plate and let it sit on the kitchen counter overnight. The next morning pour the soaked oats into a pan and add your plant milk. Cook the porridge for around 10-15 minutes until it’s gloopy and creamy. Add water if you need. Stir the cinnamon and cacao powder and mix well. Serve straight away with some berries or fruit of your choice, nuts and seeds and I particularly love a drizzle of tahini.

Fully Loaded Sweet Potato


1 baked sweet potato 

2-3 tbsp of coconut yogurt 

A handful of granola 

Berries of your choice 

Coconut chips 

A drizzle of maple syrup 

This breakfast couldn’t be easier! Simply cut in the half the sweet potato, top it with all your favourite toppings and enjoy! 

I normally bake 2-3 sweet potatoes at the weekend so I have got some ready for breakfasts or dinners in a hurry.

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